in Thailand

Pad Pak Kanaa Moo Grob, Thailand

updated

Spread the love

Ingredients for 2 servings:

  • 2 tbsp vegetable oil
  • 200 g pork belly, crispy
  • 500 g broccoli, Chinese (Pak Kanaa)
  • 1 tbsp garlic
  • 4 chili peppers, fresh red, possibly less (Prik Chee Fah)
  • 2 tbsp soy sauce, light
  • 3 tbsp oyster sauce
  • some broth
  • pepper, black
  • some sugar, maybe
  • some fish sauce (Nam Plah), if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chinese broccoli with crispy pork belly

Wash the broccoli and roughly chop. Chop the garlic. Cut the pork belly (you can find the recipe in my recipes) into strips, leaving some crispy skin on each piece. Heat the oil in a wok and fry the garlic over medium heat until lightly browned. Increase the heat, add the pork, chilies, and pepper, and stir well. Add a little stock, then the broccoli. Simmer for 1-2 minutes. Add the soy and oyster sauces and stir quickly and thoroughly. Season to taste with a little sugar and fish sauce, if desired.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Strawberry-coconut-quark dish

Rigatoni with tuna sauce